2 large boneless skinless chicken breasts cut into ½ inch pieces
1 ½ C. flour
1 beaten egg
¼ tsp. salt
¼ tsp. pepper
Oil for frying the chicken

1½ C. water
1 small package powdered orange gelatin (not sugar free)
½ C. orange juice or juice of 1 orange
1/3 C. rice vinegar
1/2 C. brown sugar
2 tsp. soy sauce
Zest of 1 orange
½ tsp. ginger root, grated
½ tsp. garlic, minced
¼ tsp. red pepper flakes
2 tsp. corn starch
¼ C. water

Combine flour, salt and pepper in a large bag. Dip chicken in egg mixture and shake in the flour mixture to coat. Deep fry at 375 degrees until completely cooked. A wok can be used to deep fry. In a large saucepan combine water, gelatin, orange juice, vinegar, sugar and soy sauce. Blend well over medium heat for a few minutes. Stir in zest, ginger, garlic and pepper flakes. Bring to boil. In a separate C., combine cornstarch and water and mix to make a slurry. Add to sauce and bring to boil. Combine with chicken and serve over rice.